No. 49. Normandy Sauce.—Fry one chopped onion and a few slices of carrot in two tablespoons of butter, thicken with flour, add two tablespoons of Worcestershire sauce, cup of white stock ([No. 15]) and cup of canned tomatoes, season with pepper and salt. Simmer half an hour, strain and add one dozen chopped mushrooms. Boil five minutes, add one dozen oysters. Boil one minute and pour over fish.
No. 50. Curry Sauce.—Cook one chopped onion in one tablespoon of butter, until slightly browned. Mix one tablespoon of curry powder with two tablespoons of flour. Stir into the butter and onions, adding one pint hot milk gradually, heat and strain.
No. 51. Tomato Sauce.—No. 1. One pound can of tomatoes, two tablespoons of butter, one sliced onion, two tablespoons of flour and a little grated nutmeg. Cook together the tomato, onion and nutmeg for about ten minutes. Heat the butter in a small frying pan and add the flour. Stir until smooth and slightly browned, then stir into the tomatoes. Season to taste, and rub through a strainer fine enough to stop the seeds.
No. 52. Tomato Sauce.—No. 2. Put one oz. lean, raw ham in saucepan with one carrot, one onion, a little thyme, one bay leaf, two cloves, stalk of celery and half oz. of butter. Simmer ten minutes, add one oz. flour well mixed in half a can of tomatoes and three tablespoons of consomme ([No. 14].) Boil one hour with salt, pepper and pinch of mace. Strain and serve.
No. 53. Sardine Sauce.—Bone and skin half a dozen sardines, boil the bones and skin in half a pint of stock ([No. 15],) or in any fish liquor with a minced shallot, a little lemon peel, a pinch of mace and a little pepper, strain, add the sardines rubbed to a paste, a little butter and cream, sufficient to make of the right consistency. Boil up and serve poured over the fish.
No. 54. Brown Mushroom Sauce.—Peel one dozen mushrooms, chop and fry in butter until a golden brown, then stir into a cream sauce ([No. 18],) seasoning to taste.
No. 55. White Mushroom Sauce.—Remove all dark parts, chop and put in saucepan with one gill cream or milk, a small piece of butter and a little white pepper, cover close and simmer very gently until soft, add white stock ([No. 14]) according to amount of sauce required, a sprinkling of flour having been smoothed into it, let it simmer a few minutes more, with a pinch of mace and a little salt added.
No. 56. Genevese Sauce.—One small carrot, small faggot of sweet herbs, including parsley, one onion, five or six mushrooms, if obtainable, one bay leaf, six cloves, one blade mace, two oz. butter, one glass sherry, one and a half pints white stock ([No. 14],) thickening butter and flour, juice of half a lemon. Cut onion and carrot in rings or thin slices and put in saucepan with the herbs, mushrooms, bay leaf, cloves and mace, add the butter and simmer until the onions are quite tender. Pour in the stock and sherry and stir slowly one hour, then strain off into clean saucepan. Now make thickening of butter and flour, put it to the sauce, heat and stir until perfectly smooth, then add lemon juice, give one boil and it is ready to serve with trout or salmon.
No. 57. Fish a la Creme.—After the fish has been dressed and washed, put it into boiling water enough to cover, adding a little salt, pepper and lemon juice; cook slowly about fifteen minutes. Take out the fish and place it on a tray, remove head, bones and skin, preserving its shape as much as possible, only opening it to take out the backbone. Transfer the fish to the platter on which it is to be served, and make a rich cream sauce ([No. 18].) Pour this sauce over the fish and sprinkle the top with bread crumbs, set the platter in a pan of boiling water and bake until the crumbs are brown—say ten minutes.
To prepare the cream, take one quart of milk, or half milk and half cream, two tablespoons of flour, one of butter, one small onion, sliced, a little chopped parsley, salt and pepper; mix half a cup of the milk with the flour, boil the remainder with the onion and parsley, then add the cold milk and flour; cook eight or ten minutes, add the butter, and season highly; strain and pour over the fish as directed. Grated cheese may be added to the crumbs, if liked. The cusk is oftener used for this dish than any other; but it is a good way to serve any of our flavorless fish, as the cod, haddock, pollock, hake, whiting, &c. On the richness of the sauce depends the merit of the dish.